BEER HERE!

So the California Beer Festival comes to Ventura California and it did so only half heartedly. The event was billed as 60 + beers in Mission Park, Pre sell tickets for $35.  The event sold out their alloted 2000 advance ticket sales one week prior to the event, promising more at the gate and let the success stand there.

I personally am part of the masses that procrastinated in buying a ticket expecting that a I could purchase entrance to the event at the gate. I found possibly 1000 others eager beer lovers at the gate when I arrived to buy my entrance to the guzzling event to benefit DARC (Dyslexia Awareness and Resource Center) and learned that people had been waiting nearly 3 hours already. I met up with my friend at the front of the line to purchase tickets and encountered others like my friend who had been waiting since early morning.  It was not long after 1pm that the ticketed 2000 people began their two hour march to get to the brews.  THAT is RIGHT.  The line for the people with the coveted presell tickets actually took 2 hours to get from the back of the line to the front  (From the time that they started letting people in at 1pm until the last of the presell tickets was admitted).  

Meanwhile, as the coveted ticket holders made their long slow march to the gate, the 100's of beer lovers without tickets were informed that the event organizers were not selling ANY tickets at the gate, which they had previously posted on their website that it would be possible to buy tickets the day of the event. The mass of people gathered with hopes of buying tickets to celebrate OctoberFest at the California Beer Festival, were disappointedly dispersed and Downtown Ventura area enjoyed an unprecedentedly busy Saturday afternoon.

I waited! No matter what the Official People said, I waited, I did not move from my spot.  After two hours of watching people with tickets wait patiently and move slowly to the gate like sheeple, I was informed that the DOOR was not even checking tickets and that I should just come in.  I made my way to the gate only to find it was true, I was FREE to Drink, .  WOW.  A little perseverance goes a long way.

I am in and so were the few that remained in the line to buy tickets, but no one actually had to pay for tickets.  WHAT A JOKE!

Once inside we found bountiful booths of beer.  There were beer makers from Karl Strauss, Blue Moon, Stone Brewing Company, Santa Barbara Brewing Company, Carpenteria Brewing Company, Boston Beer Company, New Belgium Brewing Company, Sierra Nevada Brewing Company, as well as many others which were not as easy to find.   We also found only 7 bathrooms for the admitted 2000 beer lovers.  WHAT A JOKE.  The event organizer candidly mentioned that "he should have gotten more bathrooms."  Oh so easy to have such 20/20 hind site if you are a VIP with access to private bathrooms.  Oh how nice it is to be the privileged.
In the end, what do I have to say?

The event was OPTIMISTIC.  It had great intentions and a cool yet blurry vision. The organizers brought in great brewers that brought just barely enough beer, if that.  The organizer planned one of the best music lineups that I have seen (heard) at a beer festival in years and though they only invited local talent, they got the best in Orlando Napier, My Brother's Band, and Rey Fresco.  All of this in the name of Dyslexia Awareness, though little if any information was available.  The event was planned for a measly 4 hour slot from 1-5 pm this Saturday and got a slow start at the gate at that.  In fact, if you did not arrive early ( around 10am) then although the gates opened at 1pm, you did not see entrance until at least 2.30pm.  (I am talking about people with presell tickets)    ( If I had PAID, I would Have been pissed!)

THE BEERS, and MUSIC were awesome.

THE VENUE was SMALLER than the crowd called for, and the LOGISTICS were DISORGANIZED and LACKING.  THERE WERE A NEGLIGENT AMOUNT OF RESTROOMS and THE EVENT PLANNED TO HELP the DYSLEXIA AWARENESS and RESOURCE CENTER FELL SHORT by turning away as many as ONE THOUSAND eager BEER LOVERS.  By my calculations, THE CALIFORNIA BEER FESTIVAL missed out on nearly $40,000 revenue(1000 x $40/ ticket)  WHAT A SHAME!


Though I had a great time, I always feel bad when people who spend hard earned money and valuable time don't get what they pay for.  This event promised far more than it delivered and I would like to register my VOTE of LESS THAN IMPRESSED, yet smiling and drunk.


Here are a few links to learn about Dyslexia, it may affect you or someone you know.
* Facts
*Symptoms
*Information About Dyslexia
*Dyslexia Awareness Resource Center
* International Dyslexia Association


Here are some additional links about:
*Beer Knowledge
*Beer Festivals
*One Delicious Beer

BEIR BIRRA BIERE CERVEZA CERVEJA PIWO

Any way you say it, BEER is delicious and refreshing and always seems to bring friends together.  This weekend, the California Beer Festival will be in Ventura CA at Mission Park on Main Street.  I am really looking forward to this event as it has been a while since I have been to a beer festival and I have the entire day to drink and discuss beer.  With over 60 beers represented and breweries from all up and down the California coast and across the globe, there will be something for every beer lover .

  Look for a bit more discussion of beer coming next week; here is a little to get you started.  With the Beer Fest coming, here is a little info on how to taste a beer .

 If you have any questions or curiosities about beer, post them in the comments.

YUM

Allison's Country Cafe has got to be one of my favorite breakfast joints in all of Ventura. The people are always friendly and the restaurant is full of locals and familiar faces.  The menu has so many amazing choices but my favorite is the Chilaquiles which is a special, though it is always available.

I am a huge fan of Nachos so this breakfast dish is right up my alley.  They start with ranchero salsa drenched, fresh corn tortilla chips, and add potatoes, beans, cheese, sour cream and guacamole.  Then to top it all off, the plate is finished with two fried eggs.  YUM.  Basically we are dealing with a breakfast nachos by another name.  The fruit plate here is also a great addition to any meal as it is always full of fresh berries, bananas, kiwi, grapes and melon.  Allison's is also known for their homemade raspberry preserves that come with every side of toast and is available for sale if you just can't live without it until you return. 

 My last words; 
go to Allison's Country Kitchen and be happy. 

COCKTAILS anyone?

I have been spending a lot of my time working behind one of the most popular bars in downtown Ventura, CA and I would like to share a classic cocktail that most bartenders don't make often, and often don't make properly.

As a hard working bartender I get frustrated when I experience bad service at a bar or worse, a cocky yet unknowledgeable bartender.  I don't claim to know all about mixing myself, but I appreciate learning and am alway open to a healthy discussions about bar-tending and our love affair with alcohol.  That is why I chose to look into the history of the Manhattan and learn how to make it properly and share that here.

Robert Hess is a mixology specialist and loves the tradition and history of bar-tending.  In this video from The Cocktail Spirit on The Small Screen Network, Robert Hess discusses the nuances of a great Manhattan and how easy and simple it is to make the most traditional drinker happy.



Here is a perfectly recipe for the Classic Manhattan Cocktail.
Recipe

•       2oz American whiskey (rye or bourbon)
•       3/4  oz sweet vermouth
•       1 dash Angostura bitters

Stir with ice, strain into a cocktail glass. Garnish with a cherry.

The Classic Manhattan recipes call for  Rye Whiskey, or Bourbon. It can be tough to find a bar that has a rye or offers a selection of Rye Whiskey so I find that Basil Hayden is both a great bourbon selection as well as one that is readily available in most good bars .  Enjoy this recipe for a proper Manhattan made at home or come see me at my bar.

Quick Links and Quick Snacks

Here are a few links to keep you entertained.
Check out these sites for a little entertainment, inspiration, or knowledge.

Toxel- a great site with interesting inventions and inspiring perspectives.
Chromasia- a cool photosite with a daily image.
The Big Picture- cool site of current affairs photo essays from around the globe.  Enjoy the world class imagery.


Jermey Jones is one the top big mountain snowboarders and an amazing wealth  of knowledge and info.
Cole Barash is one of the best upcoming snowboard photographers.


If you have a big day planned for NFL football Sunday, here is a quick, easy, and delicious recipe that can bring new flavors to an old favorite with ease.

My suggestion for your quick easy snack is a hands off baked buffalo wing.  I like this recipe because of the cool variation on a traditional favorite as well as the overall ease in the preparation.  This recipe is cool because you build the marinade the night before and allow them to soak up all the flavor as you enjoy a night on the town and the subsequent late morning lounging around.

Enjoy your day of rest with this recipe and a Sunday full of NFL football.

GINGER LIME BUFFALO WINGS

2 lbs chicken wings

for marinade
1 serrano or Thai chili (with seeds)
1/4 C loosely packed cilantro leaves and stems
3 cloves garlic
1″ knob of ginger
juice of 1 lime
2 Tbs soy sauce
2 Tbs honey
1 Tbs oyster sauce

for dusting
1/2 C flour

for serving
Thai sweet chili sauce

Put all the marinade ingredients in a food processor and and blitz until pureed. Put in a gallon sized Ziploc bag.

Wash the chicken wings and dry thoroughly with paper towels. Add to them to the marinade and seal the bag, trying to get as much air out as you can. Marinate for at least 24 hours.

If you are baking them, move the oven rack to the middle position and pre-heat to 400 degrees F. If you are deep frying, heat a cast iron pot with 1.5″ of oil to 365 degrees F.

Remove the chicken from the marinade and dry the chicken as best you can using paper towels. This is important to achieve a thin crisp skin. Put the flour in a bowl and lightly dust each piece of chicken, tapping off any extra flour.

baking method- Place on a wire rack over a baking sheet making sure to leave space between each piece. Spray the chicken with non-stick cooking spray, or brush lightly with oil. Bake for 20-30 minutes or until the chicken is cooked and the skin is golden brown.

Featured Bar

Tired of the same old scene?

Looking for a bar that serves a proper cocktail priced affordably enough that you don't have to mortgage your home to enjoy a night out with you friends?  Have I got an awesome hole in the wall to share with you.

This weekend checkout the Benchwarmer at 1855 E Main St Ventura, CA.


Though this place in not a glamourous favorite for all, it is a longtime local and neighborhood favorite that is not afraid to have a new kid in town over for a beer.  Though this nightspot is off the main bar circuit of Ventura, you will likely still encounter someone you know but never thought you'd run into here.  When you walk in to this long and slender sports bar you are immediately greeted by a well worn bar and an equally local bartender.  Straight ahead you see a seasoned jukebox, a pinball game and a quarter operated pool table that only requires $.75 to play.  With TV's peppered throughout the bar this venue is great on game day and well into the off season. This would be enough for most visiting a hole in the wall, but the Benchwarmer still has more to offer.  The "Warmer" is actually one of the best  venues in the city for Dart play with a whole room dedicated in the back.  With darts available for borrow (free) or purchase from the bar, it makes it easy to get a game of Cricket or 501 going any time.  In fact the bar plays hosts to multiple amateur and professional contests and exhibitions each year. As if that is not enough, there is a heated patio out back with tv's for smokers and fresh air junkies who can't imagine missing one play of the "big game."  


Take my advice:  Invite a couple of your good friends out for a drink (and plan to pay for a couple rounds).  You will be gladly surprised at how far your entertainment dollar will go at this classic Ventura watering hole and how much fun you and your friends can get into at this often overlooked bar on Main Street.  For the price of a night of drinks at most downtown bars, you could treat your friends all night at The Benchwarmer and still have some change to hear your favorite songs on the jukebox while you beat your friends at billiards .

*The Benchwarmer is great on game day so head over to The Benchwarmer for the big NCAA or NFL game this season, just avoid Dallas cowboy games, take my word.



Click on the map for an enlargement and directions.

Recipe of the Week

Scallop Ceviche

One of my all time favorite appetizers or snacks has to be a deliciously chilled Scallop Ceviche.  There are many varying recipes available, but as far as I am concerned, it is simply Pico de Gallo with lime cured scallop.  You can substitute any white, firm fish or seafood such as ahi, albacore, or shrimp,  though the mild yet distinctive flavor and texture of the scallop makes it a perfect choice.  Here is one interesting recipe that calls attention to itself for the addition of Tequila and red peppers, both fitting additions.  I have also seen avocado added as well.  The best part of learning how to prepare old favorites at home is that you can cater to your own tastes and get creative with your favorite ingredients and dishes.

-Any time you are preparing or eating raw fish or seafood, know the risks and consult a physician if needed.

Prep Time: 5 Hours (by far mostly inactive)
Cooking Time:  none
Yield:  2-3 Servings
Ingredients:
-1 Lb Small Scallops
-Juice of 6-7 Limes, or enough to cover scallops
-1 Red Bell Pepper, chopped
-1 Small Red Onion, chopped
-Jalapeño Pepper, to taste (I used ¼ of one, seeded and diced)
-Small Handful of Fresh Cilantro, chopped
-1 Tbsp Olive Oil
-½ Tsp Sea Salt
-Ground Black Pepper, to taste
-2 Tbsp Tequila

In a medium bowl, combine scallops and lime juice.  Cover and refrigerate for 4 hours or overnight.  When finished, drain off most of the lime juice (you’ll instinctively know how much to leave in the bowl, but only a little) and stir in bell pepper, onion, and cilantro.  In a small bowl, combine olive oil, sea salt, black pepper and tequila.  Pour over scallop mixture, mix well, and refrigerate for at least another hour.  Serve.

Now that I have my ceviche curing, What should I drink with this dish?

With ceviche, I usually like to enjoy my favorite mexican beer (usually a combination of which is closest and coldest.)  If you are having some good friends over for a nice dinner party or want to arrive to the pot luck with perfectly paired beverage and beer is not your thing, try a citrusy Sauvignon Blanc. If you need a suggestion, Niner Wine Estates  Sauvignon Blanc offered for $17 could go really well with a light and refreshing dish like Scallop Ceviche.


*Please let me know what you want to see on upcoming posts, leave suggestions in the comments*

Scallop Ceviche

One of my all time favorite appetizers or snacks has to be a deliciously chilled Scallop Ceviche.  There are many varying recipes available, but as far as I am concerned, it is simply Pico de Gallo with lime cured scallop.  You can substitute any white firm fish or seafood such as ahi, albacore, or shrimp,  yet the mild yet distinctive flavor and texture of the scallop makes it a perfect choice.  Here is one interesting recipe that calls for Tequila and red peppers, both fitting additions, though I have also seen avocado added as well.  The best part is that you can cater to your own tastes when you start to learn how to prepare old favorites at home.

-Any time you are preparing or eating raw fish or seafood, know the risks and consult a physician if needed.

Prep Time: 5 Hours (by far mostly inactive)
Cooking Time:  none
Yield:  2-3 Servings
Ingredients:
-1 Lb Small Scallops
-Juice of 6-7 Limes, or enough to cover scallops
-1 Red Bell Pepper, chopped
-1 Small Red Onion, chopped
-Jalapeño Pepper, to taste (I used ¼ of one, seeded and diced)
-Small Handful of Fresh Cilantro, chopped
-1 Tbsp Olive Oil
-½ Tsp Sea Salt
-Ground Black Pepper, to taste
-2 Tbsp Tequila

In a medium bowl, combine scallops and lime juice.  Cover and refrigerate for 4 hours or overnight.  When finished, drain off most of the lime juice (you’ll instinctively know how much to leave in the bowl, but only a little) and stir in bell pepper, onion, and cilantro.  In a small bowl, combine olive oil, sea salt, black pepper and tequila.  Pour over scallop mixture, mix well, and refrigerate for at least another hour.  Serve.


Now that I have my ceviche curing, What should I drink with this dish?


With ceviche, I usually like to enjoy my favorite mexican beer (usually a combination of which is closest and coldest.)  If you are having some good friends over for a nice dinner party or want to arrive to the pot luck with perfectly paired beverage and beer is not your thing, try a citrusy Sauvignon Blanc. If you need a suggestion, Niner Wine Estates  Sauvignon Blanc offered for $17 could go really well with a light and refreshing dish like Scallop Ceviche.

Drink of the Week

The Sugary Dog


























-photo from web

-juice of 1/2 ruby red grapefruit
-1 1/2 oz favorite Vodka
-1 T fine sugar or 1/2 oz simple syrup
-2 sprig of basil chiffonade
Combine ingredients with ice in shaker, shake vigorously.
Strain into fine sugar rimmed martini glass.
Garnish with whole basil leaf. 

I encountered this drink at a small store front pizzeria, Zaccaza in Vail Colorado.

Enjoy and share with your friends.